Recipes
This page is dedicated to recipes that you might find useful during your fast. If you need some recipes to use, take a look and see if any of these work for you. If you find a recipe that you enjoyed, feel free to share it here. Simply leave your recipe in the comment section below for other to enjoy as well.
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Thick and Creamy Corn-Potato Soup
ReplyDelete6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
Water, as necessary
Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.
Audrey Spaulding
ReplyDeleteFRUIT INFUSED WATER
Infusing water involves steeping fruits, veggies, and/or herbs with water until the flavors fuse together.
Grab your favorite reusable water container and add water, ice, and any combination mentioned below (or create your own.) Leave the fruit, veggies, and/or herbs in the bottle all day and refill the bottle with water and ice as needed.
For a large batch of infused water, fill a pitcher (½ gallon) with water, mix in some chopped up fruits, veggies, and/or herbs and let it sit in the fridge for 2 – 8 hours (depending on how strong you want the flavor to be.) Set this up the night before in the ‘frig and you are ready for the next day.
Another method is to take your ingredients (fruit, veggies, herbs) and puree them. Use a sieve to strain the pulp, dilute with water and sip with a straw.
Combinations to try:
• Cucumber & Fresh Mint
• Apple & Cinnamon Sticks
• Blueberry & Strawberry
• Orange, Cucumber, Lime, & Lemon
• Lemon, Cucumber, Fresh Mint, & Fresh Rosemary
• Frozen Grapes, Frozen Strawberries, & Fresh Mint
• Watermelon, Pineapple, & Apple
• Honey Dew, Cantaloupe, & Watermelon
• Peach, Honey Dew, & Cantaloupe
• Watermelon & Peach
• Strawberry & Fresh Mint
• Fresh Mint, Fresh Lavender, & Lemon
• Peach, Strawberry, & Raspberry/Blackberry
• Kiwi, Raspberry, & Peach
• Blackberry & Fresh Sage
Here are 3 recipes sent from my sister, Brenda Wooten, that she used when she was on the Daniel fast-
ReplyDeleteBaked Oatmeal
1 1/2 cups old-fashioned rolled oats
1 1/2 cups unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 cup dried apricots -- I substitute fresh bits of Granny Smith apples
1/4 cup dates or raisins (or both--optional)
1/4 cup pecans or walnuts
1 teaspoon cinnamon -- I use more since I like it
1/4 teaspoon salt
Other dried fruits can be added or substituted (the fruit is what gives it sweetness).
Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to an 8 X 8 inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into baking dish and bake 45-50 minutes or until brown and crispy on top. Cut into bars when cool.
Recipe can be doubled and baked in 9 X 13 inch pan.
I bake the double recipe and freeze the individual bars and reheat in microwave.
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Cinnamon Roasted Almonds
2 cups whole almonds
1/2 teaspoon olive oil
1/2 teaspoon cinnamon (I use 1 teaspoon)
1/4 teaspoon salt
Preheat oven to 250 degrees. Line an 11 X 17 inch baking sheet with parchment paper or lightly rub with, a olive oil and set aside.
Put almonds in large bowl, add olive oil, and stir well Sprinkle in cinnamon and salt to coat.
Spread almonds evenly on baking sheet. Bake 1 hour, stirring occasionally. Cool and serve or store in airtight container. Makes a great snack!
Instead of cinnamon, you can use chipotle chili pepper seasoning, chili powder, or taco seasoning for spicy flavored almonds.
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Mexican Rice and Beans
1 1/2 cups brown rice (uncooked)
1 Tablespoon olive oil
1 cup diced red onion
1 clove garlic, minced
2 1/2 cups water
1 (10 ounce) can diced tomatoes and green chilies (undrained)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Rinse rice in a fine mesh sieve under cold running water for 30 seconds, swirling the rice around with your hand. Drain and set aside. Heat olive oil in a large saucepan over medium heat. Add onions and cook until soft and translucent. Add garlic and cook 30 seconds, stirring constantly so garlic doesn't burn.
Pour in water, rice, tomatoes, chilies, cumin, and cayenne pepper. Heat to boiling Reduce heat and cover. Simmer 45-55 minutes or until rice is tender and nearly all of the liquid is adsorbed. Add beans and stir well. Cook another 8-10 minutes. Add parsley and serve.
This is fairly spicy. To cut down on the spice reduce cayenne pepper to 1/8 teaspoon or omit.
We tried this recipe instead of the one I posted above and it was delicious! We will eat this again even after our official fast date is over.
ReplyDeleteCorn Chowder
½ tablespoon extra-virgin olive oil
½ cup diced onion
4 cups water
1 pound Yukon Gold or Russet potatoes, peeled and diced (about 3 cups)
1 clove garlic, minced
1 teaspoon dried parsley flakes
½ teaspoon salt
1/8 teaspoon pepper
3 ½ cups fresh corn kernels
½ cup unsweetened almond or rice milk
Heat olive oil in a large saucepan, and add onions. Cook until soft and translucent. Add water, potatoes, garlic, parsley, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, 15-20 minutes or until potatoes are tender. Add corn and almond milk. Cook, uncovered, over medium-low heat for another 10 minutes. Place 3 cups of soup in a food processor or blender, and process about 15 seconds. Return to saucepan. Stir well, and serve.
Yield: 8 servings (serving size: 1 cup)
Recipe Notes
◾Substitute 2 (14.5-ounce) cans of corn kernels (drained) for fresh corn.
◾Add ½ cup chopped carrots and celery (1/4 cup each).
◾For a southwestern flair, stir in 1 cup of Salsa.
~Theresa Kriner
Oatmeal Banana Cookies
ReplyDeleteA sweet treat with no added sugar.
3 mashed ripe bananas
1/3 cup apple sauce (unsweetened)
2 cups oats
1/4 cup almond milk
1/2 cup raisens (optional)
1 tsp. vanilla
1 tsp. cinnamon
Combine all until mixed well. Bake at 350 oven for 15-20 minutes.
I found raisens add a little more sweetness, so I put extra. I baked it in an 8x8 dish and cut bars. Next time I'm going to try dropping them like cookies.